Finish - The Final Chapter of a Great Wine

Brief Definition

The finish (German: Abgang) refers to the taste and aromatic impression that remains in the mouth after swallowing or spitting out the wine. It is a decisive quality indicator: the longer and more complex the finish, the higher the quality of the wine tends to be.

At a Glance:

• Category: Tasting, Sensory Analysis
• Origin: German wine terminology
• Synonyms: Aftertaste, Length, Persistence
• German: Abgang, Nachhall, Finale, Länge, Persistenz

Detailed Explanation

The finish is the final phase of wine tasting and is often considered the most important moment of sensory evaluation. It encompasses all taste and aromatic impressions perceptible after swallowing the wine — both in the oral cavity and through retronasally perceived aromas.

Professionally, the finish is distinguished by several aspects:

Length: The duration of the finish is measured in seconds, with top wines easily achieving 20, 30, or more seconds of length. In professional tasting, "caudalies" are used as a unit of measurement, where one caudalie equals one second.

Quality: A good finish is characterized not only by length but also by complexity, harmony, and the development of aromas. It should be clean, without disruptive elements such as excessive bitterness or chemical notes.

Evolution: In high-quality wines, the taste changes during the finish. New aromas may emerge that were not present in the initial impression. This development is a sign of complexity and depth.

The finish results from the interaction of alcohol, acidity, tannins (in red wines), residual sugar, and aromatic compounds with taste receptors and the oral mucosa. Certain molecules adhere longer in the mouth and unfold on a delayed basis.

Practical Significance

In the Glass

The finish reveals the true quality of a wine. While the first impression can be deceiving, the finish shows whether a wine is substantial and harmonious or remains superficial. A short, declining finish often indicates simple quality, while a long, multi-layered finish is a hallmark of excellence.

When Buying

The length and quality of the finish is a reliable criterion for evaluating value for money. Wines with a long, complex finish justify higher prices, while for everyday wines, a moderate, clean finish is sufficient.

During Tasting

Professional tasters consciously wait 10-30 seconds after swallowing and focus on the finish. They gently breathe in through the mouth to enhance retronasally perceived aromas. The finish is recorded separately in tasting notes and significantly influences the overall assessment.

Examples & Application

Concrete Examples

Long, Complex Finishes:

• Barolo (Italy, Piedmont): Nebbiolo wines often show 30+ seconds of finish with evolving notes of tar, roses, and dried fruits
• Grosses Gewächs Riesling (Germany): Mineral length with citrus aromas that persist for minutes
• Châteauneuf-du-Pape (France): Spicy complexity with lasting presence of herbs and dark fruits
• Vintage Port: Sweet, tannic length with plum and chocolate notes over 40+ seconds

Medium Finishes (typical for quality wines):

• Good Rioja Crianza: 10-15 seconds with spicy vanilla notes
• Chablis Premier Cru: Clear, mineral length of 12-18 seconds

Short Finishes (simple wines):

• Simple table wine: 3-5 seconds, little development

Practical Tips

1. Concentration: After swallowing, direct your full attention to your oral cavity. Close your eyes briefly to better focus.

2. Breathing: Carefully breathe in through your mouth — this enhances retronasally perceived aromas.

3. Timing: Count the seconds during which you still perceive distinct taste impressions. Note the length.

4. Quality Indicators: A good finish should be harmonious, not bitter or astringent, and ideally should evolve.

Historical Context

The systematic attention to finish in wine evaluation developed alongside the professionalization of wine tasting in the 20th century. While earlier assessments focused primarily on first impressions, the length and complexity of the finish were increasingly recognized as more reliable quality indicators.

The term "caudalie" was coined by French oenologist Emile Peynaud in the 1950s, establishing for the first time a measurable unit for finish length. This scientific approach revolutionized wine evaluation.

In modern oenology, there is growing understanding of which chemical compounds are responsible for a long finish — particularly certain phenols, terpenes, and sulfur compounds that slowly release in the oral cavity.

Country and Regional Specifics

Germany: The term "Abgang" is firmly established in wine language. For Riesling wines, particular attention is paid to mineral length. German wine critics often evaluate "Länge" (length) separately in their tasting notes.

France: The terms "finale" or "longueur en bouche" (length in mouth) are used. The caudalie is the standard unit of measurement. For Bordeaux wines, a finish of at least 15-20 caudalies is considered a quality benchmark.

Italy: The term "persistenza" (persistence) is used. Italian wines, especially those from Nebbiolo or Sangiovese, are known for their exceptional length.

Spain: "Final de boca" describes the finish. For top Spanish wines from Rioja or Ribera del Duero, length is highly valued as a quality criterion.

English-Speaking World: "Finish" and "length" are used synonymously. Critics like Robert Parker made length a central evaluation criterion. A "short finish" is considered a clear weakness.

Austria: Similar to Germany, "Abgang" is used. For Grüner Veltliner, particular attention is paid to the peppery, spicy aftertaste.

Related Terms & Links

• Aftertaste: Practically synonymous with finish, but emphasizes even more the temporal element of the lingering taste.

• Aroma: The flavor nuances perceived in the finish are closely linked to the wine's aromatic compounds, which unfold retronasally.

• Bouquet: While the bouquet describes the olfactory impressions in the nose, the finish shows how these aromas develop further in the mouth.

• Texture: The mouthfeel component of the finish — whether velvety, astringent, or creamy — is part of the overall texture.

• Tannins: Tannins significantly shape the finish of red wines and are responsible for length and structure.

• Astringency: Excessive astringency in the finish can diminish quality, while moderate astringency provides structure.

• Tasting: The finish is the final phase of professional wine tasting.

• Wine Faults: Faults such as cork taint or oxidation often show up particularly clearly in the finish.

Frequently Asked Questions & Misconceptions

Question Is a long finish always a sign of high quality? Answer Not automatically. Length alone is not a quality indicator — the finish must also be harmonious and pleasant. A long but bitter or chemical finish indicates quality problems. What matters is the combination of length, complexity, and balance.

Question How long should a good finish be at minimum? Answer For simple everyday wines, 5-8 seconds is normal. Good quality wines reach 10-15 seconds. Top wines range from 20-30 seconds or more. Expectations also depend on the wine type: a light summer wine doesn't need to last forever, but a great Barolo should.

Question Does the finish change as the wine matures? Answer Yes, significantly. Young wines often have fruit-driven but shorter finishes. With maturity, more complex tertiary aromas develop, and the integration of components usually leads to a longer, more harmonious finish. However, in over-aged wines, the finish can become shorter and flatter again.

Question Why does the finish taste different from the first impression? Answer In the finish, different aromas come to the fore because certain molecules release on a delayed basis and because retronasally perceived olfactory impressions emphasize different aspects of the wine than direct nasal perception. Additionally, acidity, tannins, and alcohol can develop in the oral cavity.

Question Can you train your perception of the finish? Answer Absolutely. Like all aspects of tasting, the perception of the finish can be improved through conscious training. Systematically focus on it, count the seconds, and note your impressions. Over time, you will develop a fine sense for length and quality.

Expert Tip

The finish is your most reliable ally when buying wine. When tasting at a wine shop, focus especially on this moment: a wine may impress on the first sip, but only the finish shows whether those promises are fulfilled. My personal tip: after swallowing, consciously wait 15-20 seconds and breathe gently through your mouth two or three times during that period. If the wine still surprises you with new facets and the aromas remain present, you have found a wine that is worth its price.

When it comes to food pairing, the finish plays an often underestimated role: a wine with a long, acid-driven finish optimally cleanses the palate between bites — ideal with fatty dishes. A wine with a sweet, fruity finish harmonizes perfectly with desserts, as it absorbs the sweetness rather than fighting against it. Consider this when selecting wine for a meal.